Farfalle With Arugula And White Beans

• Coarse salt and freshly ground pepper
• 12 ounces farfalle
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
• 4 garlic cloves, thinly sliced
• 1 pound baby arugula
• 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
• 1/3 cup walnut pieces, toasted, for garnish

1. Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
2. Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted.
3. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.
4. To serve, divide among shallow bowls, and garnish with walnuts.

salt, farfalle, unsalted butter, garlic, arugula, cannellini beans, walnut

Taken from www.epicurious.com/recipes/food/views/farfalle-with-arugula-and-white-beans-363433 (may not work)